Wishing for Summer with a Blueberry Tart

Got blueberries? A terrific way to showcase them is in this beautiful and simple blueberry tart.

We’ve had some lovely warm weather here in San Diego. After a rainy November and December it was nice to feel the warm So-Cal sun. Yes, we are a spoiled here. The weather did make me miss our carefree summers, where the kids and I live with no real schedule. Our local grocer was practically giving away sweet blueberries, too, for $1/6oz. I stocked up.

I haven’t been baking much since the holidays ended. Everyone wants to eat healthy. But, we have a large family and we are always having guests over for dinner. As I always do, I have the dessert decided before the dinner menu.

I made this simple blueberry tart for my in-laws when they came over one night. I saw this get prepared on one of those cooking shows and fell in love. Lucky for me, I was stocked up on blueberries.

Making a tart is so much easier than making a pie. You still have to make a crust, but you only have to press it into a tart pan and you’ll produce a beautiful crust. No fumbling with transferring the crust into a pie pan or figuring out how to make the crimp the dough just right to make it look fancy schmancy.

Of course, I didn’t realize until I pulled out my tart pan from the cupboard that it was small, maybe 6-inches round and not 9-inches like the recipe dictated. I rolled my eyes and just piled on the blueberries.

Only the pie crust gets baked. I used a bag of mixed beans to keep the tart dough from rising. It looks pretty, doesn’t it?

The cream cheese filling isn’t over sweet and those blueberries were sweet and perfect, even better because it was piled mile high with fruit.

This blueberry tart is super simple, but that’s what made it so perfect and delicious. Which is why I fell in love with it when I first saw on the tv.

My only complaint was that the portions were small, which was my fault for using a 6-inch pan.

Last week I bought a 9-inch tart pan. Problem solved.

I’m ready for summer.

Blueberry Tart

Blueberry season means blueberry desserts. And you'll fall in love with this delicious and creamy cheese filling. Recipe adapted from Laura Calder

Ingredients:

1/2 cup butter, unsalted, room temperature

2 TBS granulated sugar

2 egg yolks

1 cup all-purpose flour

1 egg white

8 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup creme fraiche

1/2 tsp vanilla extract

4 cup blueberries

1/4 cup water

2 TBS cornstarch, dissolved in 2 TBS water

Directions:

Using a stand mixer with a paddle attachment cream together:

1/2 cup butter, unsalted , room temperature

2 TBS granulated sugar

Beat in:

2 egg yolks

Quickly add in:

1 cup all-purpose flour

Mix just to incorporate.

Wrap the dough in plastic and chill one hour.

Preheat oven to 400º F.

Roll out dough and gently place over a 9-inch tart shell.

Carefully press dough into bottom of the pan.

Use your finger tips to press dough into the side of the pan.

Gently cover the dough with aluminum foil.

Pour dried beans, pie weights or metal spoons right over the foil.

Bake 20 minutes.

Remove the beans and foil and return the tart to the oven until lightly golden and completely cooked.

Remove the tart shell from the oven.

To seal the shell use a pastry brush to paint the base with:

1 egg white

Using a stand mixer with a paddle attachment cream together:

8 oz cream cheese , softened

1/4 cup granulated sugar

Mix in:

1/4 cup creme fraiche

1/2 tsp vanilla extract

Spread the mixture over the base of the cooked shell once it has cooled.